Super Easy and Crispy Rice Dumpling - 懶人脆皮春卷

By WoonHeng · 35 min

Ingredients

Instructions

1. Heat a non-stick skillet, add about ½ tablespoon of oil, then sauté the carrot and tofu until the tofu is golden brown.
2. Add the broccoli stem and corn and stir-fry for about 30 seconds more (longer for softer broccoli). Season with salt, sugar and ground pepper.
3. Lower the heat, add the cooked rice, soy sauce and toasted sesame oil, press lightly with the spatula and toss until the rice is evenly coated. Taste and adjust seasoning, then turn off the heat and let the filling cool.
4. Whisk the Thai sweet chile sauce with the lime juice and garnish with chopped cilantro to make the dipping sauce.
5. Roll about 3 dumpling wrappers to 5–6 inches in diameter, as thin as possible without tearing. Keep them covered with a cloth while you work.
6. Dab the wrapper edges with water, place a heaping spoonful of filling in the centre, fold the bottom up over the filling, fold in the left and right sides, then roll up to the top and seal.
7. Brush a heated non-stick skillet lightly with oil, arrange the dumplings in a single layer with space between them, cover and cook 4–5 minutes over low-medium heat until the bottoms are golden brown.
8. Brush the tops with oil, flip, cover and cook another 4–5 minutes until both sides are crispy. Serve with the dipping sauce.

Summarized from WoonHeng's video. Watch it for the details.

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